We’re Falling for Seasonal Breads with Benefits

Let’s be honest. Nobody really needs more bread recipes. We all struggle to cut down on carbs and empty calories. But what if we make breads with benefits by including the nutrients of FoodTrients? You can always add ingredients that bring nutritional value such as wheat germ, nuts, whole wheat flour, etc. These bread recipes are forgiving, so you can customize them a bit.

The recipes really celebrate the season while providing more wholesome nutrition than those seductive breads with lots of sugar and saturated fat.

So let’s get baking!

Health Nut Zucchini Bread

You can use half a cup of honey (or maple syrup) instead of a full cup of white sugar. If you want to make this bread vegan, use olive oil. By using whole grain white flour instead of refined white flour, you add more fiber and nutrients. Spread some Neufchatel cheese on this tasty, slightly sweet bread.

Ingredients
Makes one 9-inch x 5-inch loaf
1 cup roughly chopped toasted walnuts or pecans
⅓ cup extra-virgin olive oil
½ cup honey or maple syrup
2 eggs
½ cup milk or water
1 tsp. baking soda
1 tsp. ground cinnamon
2 tsp. vanilla extract
½ tsp. fine-grain sea salt
¼ tsp. ground nutmeg
2 cups grated zucchini (you’ll need 1 1/2 small-to-medium zucchini, about 8 ounces—squeeze
out excess moisture over the sink before stirring it into the batter)
1 ¾ cups white whole wheat flour or regular whole wheat flour

Instructions
1. Preheat oven to 325 degrees F. Grease a 9-inch x 5-inch loaf pan well to prevent the bread from sticking.
2. In a large mixing bowl, combine the olive oil and honey (or maple syrup). Beat them with a whisk until they are combined. Add the eggs and beat well.
3. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the squeezed zucchini. Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts.
4. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.
5. Bake for 55-to-60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
6. If you want to store the bread frozen, slice the bread before freezing and defrost individual slices by lightly toasting them or defrosting them in the microwave.

Butternut Squash Loaf

Anyone can make pumpkin bread. How about butternut squash bread or better yet, honeynut squash (butternut’s smaller, sweeter cousin) bread? It’s easy to make your own squash puree but you can also use canned if you can find it. The puree gets folded into an easy batter spiced with cinnamon, nutmeg, ginger, cloves, cardamom and a bit of orange juice. The resulting bread turns out moist and tender, with the sweet, spicy taste of fall.

The beta carotene and fiber in butternut squash provide a number of health benefits:
• The high fiber content helps prevent high blood pressure
• The fiber promotes regularity
• Beta carotene supports eye health
• It keeps bones strong
• Protects the skin and connective tissues
• Boosts immune function
• Reduces inflammation which helps guard against diseases such as cancer

Ingredients
Makes one 9-inch x 5-inch loaf
1 ¾ cups all-purpose white whole wheat flour
1 tsp. baking soda
½ tsp. sea salt
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¼ teaspoon ground ginger
1 ½ teaspoons ground cinnamon
½ cup avocado or canola oil
¾ cup granulated white sugar
½ cup packed light brown sugar
2 large eggs, room temperature
1 ½ cups butternut squash puree
1/3 cup orange juice

For the puree:
1. With a sharp knife, cut the squash in half lengthwise. You may want to microwave it for 2 minutes on high power to soften it. Scoop out the seeds, brush the cut surface with oil, and place the squash cut side down on a baking sheet that is lined with foil.
2. Bake at 400 degrees F for 45-65 minutes, or until the squash is tender. Less, if the squash has been microwaved, about 25-30 minutes. Once tender, allow it to cool slightly. Then scoop out the flesh.
3. Place in the food processor and run it until the squash is smooth.

Instructions
1. Preheat oven to 350 degrees F. Spray a 9-inch × 5-inch loaf pan with non-stick cooking spray or grease with butter and set aside.
2. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger, and cinnamon.
3. In another mixing bowl whisk together oil, sugars, eggs, squash, and juice until combined.
4. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
5. Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.

Tipsy Persimmon Bread

Persimmons are a stunning deep orange fruit available in the fall when your neighbor’s decorative tree explodes with the fruit. There are two types of persimmons: the Japanese Hachiya, which is large and round with an elongated tip. The Fuyu is smaller and can look like a tomato. The Hachiya is soft to the touch when ripe and the flesh is smooth and creamy with a tangy-sweet flavor. If not completely ripe, the flesh is very astringent and mouth puckering. The Fuyu, on the other hand, is firm even when
ripe and the flesh is sweet and not at all astringent. Persimmons contain a good amount of
Vitamins A and C. Pecans have a higher number of strong antioxidants, more fiber, and more monounsaturated fat versus polyunsaturated fat. They are also higher in vitamin E. On the other hand, walnuts are the best go-to nut for Omega-3 fatty acids, iron, and Vitamin B. Walnuts also have more protein and polyunsaturated fat.

The addition of bourbon or Cognac contributes to the tipsy state of this bread.

Ingredients
Makes two 9-inch x 5-inch loaves
3 ½ cups sifted white whole wheat flour
1 ½ tsp. sea salt
2 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cardamom
2 to 2 ½ cups sugar
1 cup (8oz.) melted unsalted butter, cooled to room temperature
4 large eggs, room temperature, lightly beaten
⅔ cup bourbon or Cognac
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Instructions
1. Generously butter two 9-inch x 5-inch loaf pans. Line the bottoms with parchment paper or dust with flour and tap out any excess.
2. Preheat the oven to 350 degrees F.
3. Sift the flour, sea salt, baking soda, nutmeg, cardamom, and sugar in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree, then the nuts and raisins.
5. Pour the batter into the baking pans.
6. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Gluten-Free Savory Pumpkin-Rosemary Bread

While the previous breads have been on the sweet side, this recipe is a more savory version and uses gluten-free almond flour and tapioca flour instead of wheat flour. Pumpkin contains a good amount of potassium to help regulate blood pressure, vitamin C to boost immunity, and fiber.

Ingredients
Makes one 5-inch x 9-inch loaf
1 cup pumpkin puree
½ cup avocado oil or olive oil
3 large eggs
1 tsp. apple cider vinegar
2 cups blanched almond flour
¼ cup tapioca flour or arrowroot flour
¼ cup raw sugar
1 tsp. baking soda
⅛ tsp. allspice or nutmeg
½ teaspoon kosher salt
1 pinch black pepper
2 Tbs. fresh rosemary, minced
⅓ cup raw or roasted pumpkin seeds (divided)

Instructions
1. Preheat the oven to 350 degrees F. Line a 9-inch × 5-inch bread pan with parchment paper. Grease or oil the inside of the pan.
2. In a mixing bowl, combine the pumpkin, eggs, oil, and vinegar. Beat gently or mix the ingredients with a spoon until they are smooth.
3. In another bowl, sift together the almond flour, tapioca flour, sugar, baking soda, spices, and salt. Keep the pumpkin seeds and rosemary sprigs aside.
4. Gently add part of the flour mixture to the bowl of wet ingredients and mix until the batter is smooth. Repeat this step until all the flour is well-combined with the wet ingredients.
5. Fold in 1 Tbs. of fresh rosemary and 2-to-3 Tbs. of pumpkin seeds. Reserve the remaining seeds for topping.
6. Pour the batter into the prepared loaf pan.
7. Sprinkle the pumpkin seeds and extra rosemary on top of the batter.
8. Bake for 40-45 minutes. Check the bread for doneness after 30 minutes. If the center is not done, cover with foil and bake for another 5- 10 minutes or until golden brown and a toothpick inserted into the center comes out clean.
9. Remove the pan from the oven and let the bread cool in the pan. After cooling, remove the bread from the pan and slice.